Best 5 Crusty European Style Hard Rolls Recipes
In the realm of bread artistry, Crusty European-Style Hard Rolls stand as a testament to the enduring allure of classic baking traditions. These rolls, with their golden-brown crusts and airy interiors, embody the essence of European craftsmanship, offering a symphony of flavors and textures that delight the senses. From the rustic charm of Italian Ciabatta to the delicate elegance of French Boules, this collection of recipes celebrates the diversity and artistry of European bread-making.
1. **Italian Ciabatta**: Dive into the rustic world of Italian Ciabatta, renowned for its large holes and airy texture. This recipe captures the authentic flavors of Italy, using a blend of wheat and semolina flours, along with a touch of olive oil for a hint of richness.
2. **French Boules**: Experience the epitome of French bread-making with these classic Boules. These round loaves, with their crisp crusts and soft interiors, are perfect for a variety of occasions, from everyday meals to special gatherings.
3. **German Semmel Rolls**: Embark on a culinary journey to Germany with these delectable Semmel Rolls. These small, round rolls are a staple in German bakeries, known for their soft and slightly sweet flavor. With a hint of poppy seeds sprinkled on top, these rolls add a touch of charm to any breakfast or lunch spread.
4. **Portuguese Pão de Água Rolls**: Discover the simplicity and elegance of Portuguese Pão de Água Rolls. These rolls, made with just four ingredients - flour, water, salt, and yeast - showcase the beauty of simple, wholesome ingredients. Their crisp crusts and airy interiors make them a versatile accompaniment to various dishes.
5. **Dutch Beschuit Rolls**: Indulge in the delightful crunch of Dutch Beschuit Rolls. These twice-baked rolls have a unique texture, with a hard outer shell and a soft, chewy interior. Originally served as a rusk for infants, these rolls have become a beloved treat enjoyed by people of all ages.
CRUSTY ROLLS
THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls! Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself. -Charles Steers, Anaheim, California
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. , Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425° for 10-11 minutes or until golden brown.
Nutrition Facts : Calories 90 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.
PRIZE-WINNING CRUSTY ROLLS (BREAD MACHINE DOUGH CYCLE)
These crisp on the outside, tender on the inside rolls won a blue ribbon at the state fair. They have a great flavor!
Provided by Chris from Kansas
Categories Yeast Breads
Time 2h55m
Yield 12 rolls
Number Of Ingredients 7
Steps:
- Place ingredients in bread machine pan as suggested by manufacturer.
- Choose dough cycle and start machine.
- Upon completion of the dough cycle, remove dough.
- Form rolls, place on a greased baking sheet.
- Cover with a towel and let rise in a warm, draft-free location for 30 to 40 minutes.
- Bake in a preheated 400 degree oven for 12-15 minutes.
FRENCH BREAD ROLLS TO DIE FOR
Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired.
Provided by JOCATLIN
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
- To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 23.3 calories, Carbohydrate 1.8 g, Fat 1.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 146.4 mg, Sugar 1.6 g
HARD ROLLS (USING A STAND MIXER)
Oh how I miss hard rolls! Similar to Kaiser rolls, but crustier, when well buttered, these are a typical quick breakfast in the fast-paced metropolis of NYC and north-eastern NJ. A northern comparison to biscuts and gravy here in the southern USA, but these can be eaten on-the-go for a morning meal and are a lot less messy! These rolls will keep all day in a brown paper bag in your bread box.
Provided by 2Bleu
Categories Yeast Breads
Time 45m
Yield 4 rolls, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl (or your KitchenAid), dissolve yeast with 3/4 cup of the water and sugar. Mix in remaining water, flour, and salt. Mix until dough starts to form. If too sticky, add a bit more flour. Knead for 2-3 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a clean towel, and let rise in a warm place, free from draft, until doubled in size (about 2 hours).
- Preheat oven to 400°F If you have a baking stone, dust lightly with cornmeal and put into preheated oven. If not, use a cookie sheet. Place a shallow baking pan filled with boiling hot water on bottom of your oven for extra crusty rolls.
- ROLLS: Remove dough to a floured surface. Punch down dough and shape into 4 rolls. Place rolls on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 20 minutes. Slit each roll once and brush tops with egg wash and sprinkle lightly with poppy seeds. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven. Bake for about 25 minutes or until golden and baked through.
- NOTE: To check for doneness, thump the bottom; if they sound hollow, they're done.
Nutrition Facts : Calories 379, Fat 3, SaturatedFat 0.6, Cholesterol 41.5, Sodium 443.5, Carbohydrate 75.1, Fiber 3.4, Sugar 2.4, Protein 11.4
KAISER ROLLS
These rolls can be enjoyed plain with soup or used for sandwiches. I make them at least once a month. This kaiser roll recipe earned me a blue ribbon at the county fair. -Loraine Meyer, Bend, Oregon
Provided by Taste of Home
Time 40m
Yield 16 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Preheat oven to 400°. Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 225 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use a digital kitchen scale to accurately measure ingredients for consistent results.
- Use high-quality bread flour for the best texture and flavor.
- Make sure the water is lukewarm (110-115°F) to activate the yeast.
- Knead the dough until it is smooth and elastic, about 8-10 minutes.
- Let the dough rise in a warm place until it has doubled in size, about 1-1.5 hours.
- Punch down the dough and divide it into 12 equal pieces.
- Shape the dough pieces into rolls and place them on a baking sheet.
- Let the rolls rise again until they have doubled in size, about 30-45 minutes.
- Bake the rolls in a preheated oven until they are golden brown, about 20-25 minutes.
- Let the rolls cool on a wire rack before serving.
Conclusion:
These crusty European-style hard rolls are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are perfect for sandwiches, burgers, and soups. With a little planning and effort, you can easily make these rolls at home. Just be sure to follow the tips above to ensure the best results. Once you've mastered this recipe, you'll be able to impress your friends and family with your homemade bread.
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